This shakshuka is a little different from the traditional North African version using tomatoes, as we’ve boosted the seasonal greens and added lentils for a protein punch.
asparagus, woody ends snapped off, cut into rough 3cm pieces
75g
baby spinach
100g
fresh or frozen broad beans, podded
250g
pouch cooked put lentils, we used Merchant Gourmet
Juice 1/2 lemon
4
medium eggs
For the tahini yogurt, optional
125g
Greek-style yogurt
1
-2tbsp tahini, to taste
Directions
Step 1Heat the oil in a large shallow casserole dish or frying pan (that has
a lid) over medium heat. Add the leeks
and cook for 5min, until softened. Pick
the leaves from the coriander and set
aside for later; finely chop the stalks.
Add the coriander stalks, garlic and
cumin seeds to the dish/pan and cook
for 2min, until fragrant.
Step 2Add the asparagus and cook for
3-5min, until just tender. Stir in the
spinach, broad beans, lentils, lemon juice and some seasoning and cook,
stirring, until the spinach has wilted.
Step 3Reduce heat to low, make 4 wells in
the mixture and crack an egg into each
well. Cover and cook for 5-8min, or until
the egg whites are set but the yolks are
still runny.
Step 4Meanwhile, in a small bowl, mix the
tahini yogurt ingredients, if making,
with some seasoning. Scatter the
reserved coriander leaves over the
shakshuka and serve with the tahini
yogurt, if made.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
